To remain inherent to the ‘Assisi’ topic of May, we propose a typical cake of this town, La Rocciata di Assisi.
• 200gr of flour
• 150gr of sugar
• 500gr of dry fruit and nuts (peeled almonds, chopped walnuts, figs, prunes)
• 1 tender sour apple
• 4 spoons of Extra Virgin Olive Oil
• 2 spoons of the dessert wine Vinsanto
• 1 spoonful of ground cinnamon
• 1 spoon of grated lemon peel
• ½ teaspoon salt
• Icing sugar
Tip: mix some unsweetened cocoa with the flour
Cut the apple into small cubes and chop the nuts and dry fruit in small pieces. Put it in a container, add 100gr of sugar, 2 spoons of oil, vinsanto, cinnamon, grated lemon peel, and mix it all well. Make with the flour a volcano on the pastry board and put in the middle the remaining oil and sugar, salt, and enough water to knead and obtain a soft paste. Let the dough rest for a few minutes, and then roll it out with a rolling pin until you get a very thin pastry. Put the thin dough sheet on a tea towel. Pour on the border the fruit mixture and roll up with the help of the towel. Take a mold or a big oven dish, butter it and put in it the filled dough roll (possibly greased with oil), finally put the mold in the hot oven at 200°C for about 30/40 minutes. Finally, to embellish it, sprinkle it with icing sugar. Very delicious is to serve it with some vanilla ice-cream!
The Rocciata is ready to be served, enjoy your cake!